Two classic pot roasts, in handy little joints to serve two! Our beef shoulder is full of deep flavour, and has been tied with a layer of fat which gets nice and crispy during pot roasting. Richly marbled breast of lamb, naturally striped with tasty fat, has been rolled around a tasty, seasoned pork and veg stuffing - simply braise slowly with liquid then carve into beautiful spiral slices.

Place the roast in an ovenproof roasting tin and rub some salt over its skin, and add enough cold water to the tin (without pouring it over the roast) so that the liquid covers at least a quarter to a third of the meat. If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy. Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas 3 for 2 1/4 - 2 1/2 hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times. The meat is reday when you can pull it apart with a fork. Once the roast is cooked to your liking, leave in a warm place to rest for at least 10 minutes. This allows your meat to relax and become moist and tender all the way through. This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin. Once the meat is cooked and rested, place the roast upside down on a carving board and cut the meat across the grain into slices approx ½ cm (¼") thick, removing the string, and arrange on a serving dish or warmed individual plates. Placing the roast upside down, guarantees you a clean cut through the crispy, caramelised outer layer without squashing the body of the meat.

Stuffed Lamb Mini Pot Roast

Allow plenty of time for defrosting. Always leave in wrapping and thaw slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking. Carefully remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature. Placing the roast in an ovenproof roasting tin, rub some salt over its skin, and add enough cold water to the bottom of the tin so that the liquid covers at least a quarter to a third of the meat. Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas3 for 2 ¼ - 2 ½ hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times. Once the roast is cooked, leave in a warm place to rest for at least 10 minutes.